Pickle-Garlic Butter Cuban Sliders
These pickle-garlic butter Cuban sliders feature a tangy, buttery, and cheesy blend with ham, Swiss cheese, and mustard mayo on soft rolls, baked to golden perfection with a flavorful garlic pickle butter topping.
Equipment
- 1 baking dish (9x13-inch preferred)
- 1 small saucepan (for melting butter)
- 1 pastry brush (for butter application)
- 1 aluminum foil (for covering during baking)
Ingredients
- 12 Hawaiian or brioche slider rolls
- 1.5 lbs thinly sliced ham
- 1 lb sliced Swiss cheese
- ½ cup dill pickle slices more if desired
- 3 tbsp mayonnaise
- 3 tbsp Dijon mustard
- ½ cup unsalted butter melted
- 2 cloves garlic minced
- 1 tbsp pickle juice
- 1 tsp poppy seeds optional
- ½ tsp pickle seasoning
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 375°F.
- In a small saucepan, melt the butter over low heat, then stir in minced garlic, pickle seasoning, and pickle juice. Set aside.
- Grease the bottom of a 9x13-inch baking dish with a thin layer of the garlic pickle butter mixture.
- Slice the slider rolls horizontally, keeping them connected, creating top and bottom layers. Place the bottom layer in the prepared dish.
- Mix the mayonnaise and Dijon mustard, then spread evenly on the inside of the top half of the rolls.
- Layer ham, Swiss cheese, and pickle slices evenly over the bottom half of the rolls, then place the top half over the fillings.
- Brush the remaining garlic pickle butter generously over the tops of the rolls and sprinkle with poppy seeds if desired.
- Cover the baking dish with aluminum foil and bake for 10 minutes.
- Remove the foil and bake for an additional 5 to 7 minutes until the tops are golden and cheese is melted.
- Sprinkle chopped fresh parsley over the sliders, let cool slightly, then slice and serve.
Notes
- Brush butter just before baking to achieve golden, shiny tops.
- Uncover for the last five minutes for a crisp crust.
- Use parchment paper in the baking dish for easier cleanup.